VEGETABLE SOUP WITH POACHED EGGS

 

2 tbsp olive oil + extra

4 celery stalks, threaded and finely chopped

1 onion, peeled and grated

1 garlic clove, peeled and minced

1 garlic clove, cut in half

1 tsp thyme

200 g mushrooms, trimmed and finely chopped

250 g plum tomatoes, skinned, deseeded, and chopped

1 tbsp chopped parsley

4 slices of bread

Salt and pepper to taste

4 eggs

Saute the celery, carrots, and thyme for 15 minutes until soft.  Add the tomatoes and cook for 5 minutes more.

Add 500 ml (2 cups) of water and bring to a boil, add the parsley and season to taste,  Grill the bread and drizzle with olive oil, and rub with the halved garlic clove.

Crack the eggs in the simmering soup and cook gently for 2-5 minutes.

Serve this delicious soup in hot bowls, with an egg in each bowl and toasted bread,